Skip to main content

Pasta with asparagus, eggs, Parmesan and mozzarella plus an award


I'd like to say that an Italian mamma taught me this recipe, alas, I only have it out of an Italian food magazine called Sale & Pepe (salt & pepper), which I came across during my stays in Sicily, but which is easily available in Luxembourg, for some reason (well, there's a large number of different nationalities living here so that explains it- they also sell the Russian Vogue).

It's a good food mag, with an interesting mix of traditional and modern, Italian and international recipes. The pictures are good and though it's not very upmarket, it's not a cheap one either.

On the picture above, I was still in Sicily (sigh) and followed the recipe, using zucchini and raw eggs which set a little in contact with the hot pasta, a bit like a carbonara. Yesterday, I used asparagus, which I'd been craving since they started to appear on the market. I also scrambled the eggs and marinated the mozzarella in a little salt, olive oil and dried oregano, for more taste. I don't see why broccoli couldn't be used either. In fact, this is a rather versatile recipe.

My asparagus happened to originate from Italy too. Somehow, around here, they don't cultivate green ones, but vow a cult, as in Germany, to the fat, white boys that are boiled then subsequently drowned in hollandaise sauce.

Anyhow, here's the ricetta:

For three or four

200-250g pasta (penne, spirale...)
A 500g bunch of green asparagus, stem removed and cut in tiny bits
a small onion or scallion, finely chopped
3 eggs, lightly beaten
3 tbsp grated Parmesan
a mozzarella, cut into dice
a few leaves of mint, chopped


Cook the pasta.
Sauté the onion in a little olive oil and butter. Add the lowest bits of asparagus and cook them for five minutes, before adding the other bits and at the end, the tips. Adjust the seasoning.
Beat the eggs with the Parmesan, scramble them in the same pan if you must.
When the pasta's done, mix it with the asparagus, egg mix and mozzarella. Cover the pan with a lid for a couple of minutes. Adjust the seasoning and sprinkle with the chopped mint.

Buon Appetito!
As you can see, if you scramble the eggs you end up with a much drier texture. A matter of taste and circumstances.


I would like to take this opportunity (blogging after a long silence) to thank the lovely George aka Kitchen Goddess of Culinary Travels, who made me the honour of giving me the Excellent award. I am too computer-stupid to insert the Excellent tag. I know you're supposed to pass on the award but I don't want to do it officially. Plus, I don't think I know anyone who hasn't received it already. Just look at the blogs listed on the right, they're all excellent in their own way!


Comments

So great to see you back blogging :)

What a delicious and summery looking pasta dish, I must make it.
vonsachsen said…
Mmm, that pasta looks so good! And you make me want to go to Sicily! I´ve never been there but I´ve always wanted to...
vonsachsen said…
Mmm, that pasta looks so good! And you make me want to go to Sicily! I´ve never been there but I´ve always wanted to...
Norm said…
Delicious! We have a real glut of local asparagus at the moment (the green stuff, lucky us!) so I'm on the lookout for ways of using it. This looks great.

Popular posts from this blog

Nigella's summer crumble

How has your summer been? Has everyone around you been complaining of the weather? Summer' s so much more than just sun and heat though... fruit,  farniente , ice-cream,  apéros  and walks...reading long books, so many little pleasures. Tossa de Mar And lest we forget to turn the oven on, to warm us up... Nigella's summer crumble (from Forever Summer ) is a fantastic way to use up those less-than satisfying apricots that everyone leaves in the fruit bowl, the ones a little less red, the mushy ones, and transform them into deep orange compote under the layer of almondy crumble. Or any other stone fruit for that matter. Parc Guell, Barcelona Summer crumble, adapted from Nigella Lawson in  Forever Summer 750g apricots, stoned and quartered 75g butter 100g self-raising flour or flour with 1/2 tsp baking powder a pinch of salt 25g ground almonds 75g caster sugar 50g flaked or chopped almonds Preheat the oven at 200C. Butter a gratin dish. Layer the fruit

La Réunion en recettes : cari de lotte et son riz au lait de coco

Enfin, je réalise d'autres recettes réunionnaises . La cuisine de la Réunion, au carrefour des continents, à l'image de sa population, associe des saveurs européennes, asiatiques, indiennes et africaines. Je vous propose le cari de lotte, tout simplement parce que je cherchais du poisson ce samedi-là, et que les queues de lotte m'ont tapé dans l'oeil. Pauvres lottes décapitées sur l'étal du rayon poissonnerie, eh oui, la lotte est moche, tellement moche qu'on l'appelle poisson-diable en allemand et en anglais (mais aussi poisson-moine/monkfish), aussi, on la propose souvent débarassée de son faciès. Oui, mais une fois rentrés à la maison, que faire de ces deux beaux filets? Ni une, ni deux, j'ouvre mes tomes de Nigella et Jamie et compulse les index, mais les recettes ne m'emballant pas trop, je pense soudain à en faire un cari et j'ouvre alors Cuisine des Iles de l'Océan Indien (Edisud), ramené lors de mon dernier voyage à la Réunion il y a

Pseudo goulasch hispanisant (avec ou sans mijoteuse)

Avec mes gadgets appareils culinaires, c'est par périodes. Parfois je fais des yaourts pendant des semaines, et puis après j'en ai marre, je les achète. J'avoue avoir assez rarement utilisé la mijoteuse , et surtout pour des plats à cuisson longue type ragoûts, curries, bourguignon, et aussi pour cuire des légumineuses. Mais cette semaine, j'ai décidé de m'en servir plus régulièrement, et de vous en faire profiter. Sympa, hein? ;-) Comme ressources, j'utilise ce livre , mais je ne l'aime pas trop, et surtout la Crockpot Lady , une mine d'or. Et parfois, j'improvise, comme ici, et le résultat était totalement délicieux. Saviez-vous qu'il est plus "écolo" de manger du porc que du boeuf? L'élevage de porcs abîme moins l'environnement que celui des boeufs, bien sûr pour être vraiment écolo, il faut manger végétarien voire vegan, mais à chacun ses convivtions, c'est déjà mieux de manger moins de viande, et de choisir volai